Recipe courtesy of David Rosengarten

Bahian-Style Fish Stew (Moqueca de Peixe)

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  • Total: 42 min
  • Prep: 12 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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4 sprigs fresh cilantro

1 medium tomato, quartered

1 small green pepper, seeded

1 onion, quartered

Salt and black pepper

2 pounds haddock or other firm white-fleshed fish

1/4 cup dried shrimp (available in Brazilian or Asian markets), soaked

4 tablespoons fresh lemon juice

1/2 cup coconut milk

2 tablespoons dende (palm oil, available in Brazilian markets)

Malagueta peppers, (available in Brazilian markets) for serving


  1. In workbowl of a food processor chop cilantro, tomato, green pepper and onion to a coarse paste. Heat paste in a large heavy skillet over low heat for 15 minutes. Season to taste with salt and pepper. Add haddock and drained shrimp. Cover and simmer 5 to 7 minutes. Add lemon juice, coconut milk and dende and simmer 5 minutes more. Serve, passing Malagueta peppers;